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Smoky Turkey and White Bean Chili with Rosemary, Oregano, and Sour Cream

Smoky Turkey and White Bean Chili with Rosemary, Oregano, and Sour Cream

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Though it may seem unusual, rosemary is a common addition to authentic Mexican chilies. Its warm, woodsy aroma makes this dish even more comforting than it already is. A few tablespoons of cornmeal makes this wintery white dish deliciously thick and creamy.

Tags:Gluten-freeOne Pot
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Ground Turkey

¼ ounce

Rosemary

¼ ounce

Oregano

4 ounce

Yellow Onion

2 clove

Garlic

1 box

Cannellini Beans

2 unit

Chicken Stock Concentrate

1 teaspoon

Cumin

1 teaspoon

Cayenne Pepper

1 teaspoon

Smoked Paprika

½ cup

Polenta

1 ounce

Sour Cream

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2338.856 kJ
Calories559 kcal
Fat21 g
Saturated Fat5 g
Carbohydrate53 g
Sugar3 g
Dietary Fiber14 g
Protein36 g
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Cutting Board
Knife
Strainer
Large Pot
Instructionsarrow up iconarrow up icon
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1

Prep the ingredients: Halve, peel, and dice the onion. Strip the oregano and rosemary off the stems and finely chop the leaves. Mince or grate the garlic. Drain and rinse the cannellini beans.

2

Start the Chili: Heat 1 Tablespoon olive oil in a large pot over medium heat. Add the onion to the pot and cook, tossing, for 5-6 minutes, until very soft. Add the garlic, oregano, and rosemary to the pot and cook for 30 seconds, until fragrant. Season with salt and pepper.

3

Add the ground turkey to the pot and cook, breaking up the meat into pieces, until browned and cooked through. Add the cumin, smoked paprika, and a pinch of cayenne (to taste, we used ¼ teaspoon) to the pot and cook for 30 seconds, until fragrant. Season with salt and pepper.

4

Finish the chili: add 3 cups water and the stock concentrates to the pot and stir to combine. Bring to a boil, then stir in 3 Tablespoons cornmeal (be sure to measure, we sent more) and the cannellini beans. Reduce the heat and simmer for 12-15 minutes, until very thick. Taste and season with salt and pepper, if necessary.

5

Divide the chili between bowls, then finish with a dollop of sour cream. Enjoy!